Roasted Peppers With Basmati Rice Filling Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
3: Bell peppers,
1 1/2 cup: Water,
1 cup: Basmati rice,
3 tbsp: Unsalted butter,
1 medium: Onion, finely chopped
2 Cloves: garlic, finely
Chopped,
2 tbsp: Capers,
1/2 cup: Golden raisins,
1/2 cup: Unsalted pistachio nuts --,
Coarsely chopped,
1/2 cup: Cilantro leaves, chopped
Salt and freshly ground,
Pepper,
Directions:
Cut the stem ends off the peppers, reserving tops. Peppers can also be
sliced in half lengthwise. Remove the seeds and membranes. Set aside
while making filling.
In a saucepan, bring the water to a boil over high heat. Add the
Basmati rice, cover the pan tightly, and reduce the heat to a simmer.
Simmer the rice for 25 minutes. Drain well.
Meanwhile, in a large skillet, melt the butter over medium-high heat.
Add the onion and saute for 5 minutes, until soft. Add the garlic and
saute for 1 minute more. Stir in, one ingredient at a time, the
capers, raisins, pistachios, and cilantro, sauteing each ingredient
for 1 minute. Add the cooked Basmati rice and remove the skillet from
the heat. Season with salt and pepper. Fill the prepared peppers with
the rice mixture.
Preheat the oven to 375#161#F. Arrange the peppers upright on baking
sheets. Replace the tops if desired and roast for 25 to 40 minutes,
depending on size.
Recipe By : Martha Stewart/Menus For Entertaining
From: Hp_walls@woco.Ohio.Gov Date: Mon, 15 Jul 1996 14:00:51
~0400 (
Source from luhu.jp
sliced in half lengthwise. Remove the seeds and membranes. Set aside
while making filling.
In a saucepan, bring the water to a boil over high heat. Add the
Basmati rice, cover the pan tightly, and reduce the heat to a simmer.
Simmer the rice for 25 minutes. Drain well.
Meanwhile, in a large skillet, melt the butter over medium-high heat.
Add the onion and saute for 5 minutes, until soft. Add the garlic and
saute for 1 minute more. Stir in, one ingredient at a time, the
capers, raisins, pistachios, and cilantro, sauteing each ingredient
for 1 minute. Add the cooked Basmati rice and remove the skillet from
the heat. Season with salt and pepper. Fill the prepared peppers with
the rice mixture.
Preheat the oven to 375#161#F. Arrange the peppers upright on baking
sheets. Replace the tops if desired and roast for 25 to 40 minutes,
depending on size.
Recipe By : Martha Stewart/Menus For Entertaining
From: Hp_walls@woco.Ohio.Gov Date: Mon, 15 Jul 1996 14:00:51
~0400 (
Source from luhu.jp